Crockpot Chickpea Curry
by Sommer Collier — last updated on Jul 10, 2025 
Crockpot Chickpea Curry Recipe – This curry is the perfect dish for a cozy, flavorful meal with minimal effort. Packed with hearty chickpeas, sweet potatoes, and warm spices, it’s a comforting vegetarian meal that can be made right in your slow cooker!
Why We Love This Slow Cooker Chickpea Curry
In my younger years, I had the opportunity to spend three separate summers in India. On my third trip, I spent a summer working in a small village in central India. Nowadays many Indian cities are thriving urban areas, mingling colorful history with a modern flair. However, most often, rural India lives on as their ancestors in small villages with dirt roads, thatched roofs, and, open-air communal buildings.
I had an impromptu cooking lesson, on several occasions, when a kindly granny would take me under her wing for the evening. Once I learned to make chapatis sitting on a dirt floor, over a small stone table. Another time, I learned to make a classic chickpea curry dish in a hanging ceramic vessel over a campfire.
This Slow Cooker Vegetable Curry is a nod to the bright yellow aromatic chickpea curry I learned to make so many years ago. The fragrant silky sauce is the perfect complement to the hearty chickpeas and sweet potatoes. Served over rice and scooped up with fresh naan, this satisfying and lightened up meal is absolute comfort food.
Ingredients You Need
- Honey – to offer a touch of sweetness to offset the spices (or use agave for vegan)
- Fresh ginger – for a punch of spicy-sweet flavor
- Spices – garam masala, turmeric, and cumin
- Chickpeas – the base of the curry
- Heavy Cream – or use full-fat coconut milk for a vegan version
- Sweet Potatoes – to balance the flavor and texture of the chickpeas
How to Make Crockpot Chickpea Curry
- Add the oil to a skillet and place over medium heat. Sautee the onions, garlic, and ginger until soft, 3-5 minutes, then remove from heat.
- Place the onion mixture in the blender, along with the cream (or coconut milk,) all spices, honey, and 1 teaspoon salt. Cover and puree until smooth.
- Pour the curry blend into the slow cooker, then add the chickpeas and chopped sweet potato. Mix well. Place the lid on the slow cooker, and turn on high for 4-5 hours or low for 6-8 hours.
- Once the sweet potatoes are soft, serve warm over basmati rice or with Indian style flatbread (naan bread or chapatis.)
Get the Complete (Printable) Crockpot Chickpea Curry Recipe Below. Enjoy!
Recipe Variations
- Greens – Stir in a few handfuls of fresh spinach, kale, or Swiss chard during the last 15-20 minutes of cooking for added nutrients and color.
- Protein – Add cooked chicken, shrimp, or tofu to make it a protein-packed meal. Simply stir in during the last hour of cooking to heat through.
- Veggies – Replace sweet potatoes with butternut squash, carrots, or even cauliflower florets for a twist.
- Spicy – Love heat? Add more crushed red pepper or a diced chili pepper to the spice blend for an extra kick.
- Lightened – Swap heavy cream for low-fat yogurt or light coconut milk for a lighter version without sacrificing flavor.
- Tomato – Add a can of diced tomatoes or tomato puree for a tangy, tomato-rich curry base.
- Nutty – Stir in a few tablespoons of almond butter or peanut butter for a creamy, nutty twist.
- Herby – Garnish with fresh cilantro or mint leaves for a burst of fresh flavor before serving.
Serving Suggestions
Serve this creamy and flavorful Crockpot Chickpea Curry with a side of perfectly steamed basmati rice or fluffy jasmine rice for a hearty and satisfying meal. For an extra touch, pair it with warm Indian flatbreads like naan, chapatis, or parathas to scoop up every delicious bite.
Looking for something fresh to balance the spices? Add a crisp cucumber and tomato salad or a dollop of cooling yogurt or raita on the side.
Feeling adventurous? Use the curry as a filling for wraps or serve it over baked sweet potatoes for a fun twist! However you serve it, this curry is sure to be a hit!
Frequently Asked Questions
Yes, this dish is delicious as leftovers for healthy lunches or quick prepped dinners! Stored in an airtight container in the fridge, vegetarian or vegan Crockpot Chickpea Curry will keep well for up to 4-5 days.
Because of the dairy or cream consistently of coconut milk, I do not recommend freezing.
You can certainly add chicken to this curry. For the most tender chicken, I recommend using boneless skinless thighs.
The cooking time will remain the same, but be sure that the chicken pieces are completely covered by the curry liquid to prevent them from drying out.
Slow Cooker Chicken Curry will keep well in the fridge for up to 3 days.
Absolutely! Make a coconut chickpea curry that is just as creamy and delicious, but also vegan! Simply replace the heavy cream with unsweetened canned coconut milk. It is important to use the canned kind that is full fat. This will add lots of flavor and creaminess! You can also swap the honey for agave if you don’t eat honey!
Looking for More Flavorful Curry Recipes? Be Sure to Also Try:
- Thai Red Curry Grilled Chicken Salad
- Perfect Instant Pot Butter Chicken Curry
- Jamaican Goat Curry
- Instant Pot Green Curry
- Slow Cooker Potato Curry
- The Best Thai Panang Chicken Curry
- Tofu Curry Recipe (Panang-Style)
Get the Complete (Printable) Crockpot Chickpea Curry Recipe Below. Enjoy!
Crockpot Chickpea Curry Recipe
Video
Ingredients
- 1 large onion, chopped
- 4 cloves garlic, smashed
- 1 tablespoon fresh ginger, grated
- 1 teaspoon olive oil
- 1 1/2 cups heavy cream (or 13 ounce can thick unsweetened coconut milk)
- 2 teaspoons garam masala
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 tablespoon honey
- 1/4-1/2 teaspoon crushed red pepper (optional)
- 28 ounces chickpeas, drained (2 cans)
- 3 cups sweet potatoes, peeled and chopped
Instructions
- Add the oil to a skillet and place over medium heat. Sautee the onions, garlic, and ginger until soft, 3-5 minutes, then remove from heat.
- Place the onion mixture in the blender, along with the cream (or coconut milk,) all spices, honey, and 1 teaspoon salt. Cover and puree until smooth.
- Pour the curry blend into the slow cooker, then add the chickpeas and chopped sweet potato. Mix well. Place the lid on the slow cooker, and turn on high for 4-5 hours or low for 6-8 hours.
- Once the sweet potatoes are soft, serve warm over basmati rice or with Indian style flatbread (naan or chapatis.)
delicious! creamy, sweet and savory (and quite easy). highly recommend.
This recipe is a winner!!! It is rich in flavour yet gentle. Every time I make it I am asked for the recipe.
Made this dish last night per instructions (used coconut milk) but increased the amount of the curry and cumin spices. It was a huge hit with the family. Will make it again very soon and likely add spinach and/or other vegetables. The flavor and texture of the sauce were excellent and authentic!
This is a staple curry in our home. We probably make it every couple weeks-we love it!
I used your recipe as a base and cooked chickpeas, red potatoes, carrots, red bell pepper, and cauliflower in the curry sauce. I prepared it on the stovetop, and it took less than 30 minutes, including all the chopping. I did not use the blender for the onion mix because I like my curries chunky. I loved how it came out! I had to thin it a bit with water, because I cooked the coconut milk a bit too long and too high (and probably because the starch in the potatoes thickened the liquid) but the results were just what I was craving on a windy an cold evening. I will make this again. Thank you for the inspiration!
This was delicious! I used butternut squash instead because that is what I had – it was yummy! I also threw some fresh spinach in at the very end.
YUM! This is delicious and so easy. Great flavors. I used coconut milk, left out the oil (water sautéed instead) and honey, subbed baby carrots for the sweet potato, and added a can of diced tomatoes and a can of sliced mushrooms. Hearty and nutritarian :)
I have just made this, and it is so delicious and super easy! I didn’t blend the onion mix because I had a sleeping baby in the next room, and I also added some cauliflower and regular potato. I also substituted maple syrup for the honey. It is super tasty and creamy and smooth and oooohhh so good on a winter’s night!
This curry is so good! It is a nice meat-free meal!
This dish is so flavorful, one of my very favorites!
The flavors are amazing! Perfect for a meatless meal!
This recipe was DELICIOUS and very authentic. I used simple coconut milk. I substituted the 2nd can of chickpeas with drained corn. I cooked it overnight on low for a little over 8 hours. I feel like almost any veggie would work for this recipe. Thank you! This will definitely be my go-to recipe for when I’m craving curry and don’t feel like over-doing it at a buffet. :)